Sweet milk chocolate and rich cocoa powder swirled into creamy milk with just a touch of cinnamon and ginger spices. Gingerbread hot chocolate is a festive way to indulge in the classic cold-weather warm-up beverage!
If Santa had the option of gingerbread hot chocolate over standard hot chocolate, I think he’d switch it up. Let’s be honest, he probably has the most diverse library of hot chocolate recipes than anyone on the planet.
So anyway, we’re going to leave him some milk and gingerbread hot chocolate with our Santa cookies this year. He could probably use a gingerbread white russian instead, but the kids aren’t allowed to make cocktails.
How to make gingerbread hot chocolate
Start with simple ingredients, my friends! Cinnamon, ginger, and nutmeg are the spices. This time around we’re leaving out the clove and allspice because we just want a hint of gingerbread so it’s kid friendly too.
In a medium saucepan, whisk together all the ingredients but the chocolate until it comes together. Over medium, to medium-low heat, you’ll start to heat the milk.
You can wait until the milk starts to warm before adding the chocolate if you have a few things you’re going to try and multitask at the same time. If you’d rather just toss everything in the pan at the same time, you’ll need to whisk it continually so the chocolate doesn’t burn on the bottom of the pan.
Once the chocolate is melted and combined, heat the milk until it’s the perfect temperature for you! Typically that’s just before it starts to simmer. Personally, I like my hot beverages to be about the same temperature as molten lava so I let mine bubble a little.
Can you make this non-dairy?
Absolutely! Oat milk is my current non-dairy go to, but whichever is your preference will work just as great. And you don’t have to worry as much about scortching the milk!
For the milk chocolate, you can substitute any dairy free chocolate chips available. They do tend to be more semi-sweet chocolate, like you’d use in a cookie, that’s the only difference.
Once you’ve got your coziest clothes on and the gingerbread hot chocolate is ready, add some toppings! Here are a few ideas:
- marshmallows toasted with a kitchen blow torch
- marshmallow fluff (a New England classic!)
- gingerbread cookie rim
- candy cane crumbles
- toffee bits
- sea salt
Really, the options are pretty endless. And while technically not a ‘topping’ per se, but a little Irish cream or vanilla vodka is a really nice way to add an adult spin.
If you’re in the mood for a little snack to munch while you sip, these maple frosted snickerdoodles are super delish. Pop some gingerbread popcorn for a little salty and sweet crunch or if you have a need for cheese this creamy brie flatbread is the winner!
If you made this gingerbread hot chocolate, please leave a comment below letting us know! If you snapped a picture of your cup, you can post the picture with the pin on Pinterest for others to see your delicious handiwork!
Gingerbread Hot Chocolate
- 4 cups milk
- 3 tablespoons cocoa powder
- 3 tablespoons granulated sugar
- 1 tablespoon molasses
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup 6 ounces milk chocolate chips
- Mix. In a medium saucepan, mix together the milk, cocoa powder, sugar, molasses, and spices over medium to medium-low heat.
- Melt. Add in the chocolate. Whisk until melted and have combined with the chocolate, milk, and spices.
- Simmer. Bring to just barely a simmer, or whichever temperature you prefer. Garnish with marshmallows, fluff, peppermint, or just your favorite topping!
- Grab the kitchen torch (aff link) and toast those marshmallows for an extra special treat!